baking · cooking

Spiced Pumpkin Biscuits

I served these biscuits with Creamy Artichoke Soup last night for dinner.

Spiced Pumpkin Biscuits


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • ½ tsp ground allspice
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • 1/8 tsp ground cayenne pepper
  • 1 cup canned pumpkin purée
  • ½ cup + 1 Tbsp unsweetened almond milk
  • ¼ cup canola oil


Preheat the oven to 425° (I used my convection setting).

Sift the dry ingredients together into a large mixing bowl and whisk the wet ingredients in a small mixing bowl.

Add the wet to the dry, mix just together and knock out onto a floured work board.

Knead gently until you can roll out the dough (use a dough scraper to flip the dough easily). Roll out to about baking sheet size and cut into how many biscuits you want (I did 12) and transfer to a baking sheet carefully.

Bake for about 18 minutes or until golden brown.


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